Smoothie bowls are California’s latest “in thing” and I’ve spotted these frozen smoothie bowls more than once. Having ice cream scoops of smoothie does feel a little like having dessert for breakfast but with home made granola, it’s a novelty worth trying.
Serves 2 
30 mins + freezing time For the smoothie bowl:
2 cups frozen berries
1 banana, sliced and frozen
1/2 cup of apple juice, not from concentrate
1 tbsp chia seeds
Fresh raspberries & blueberries, to serve
Edible flowers, to serve
For the granola:
1/2 cup jumbo oats
2 tbsp hazelnuts, roughly chopped
2 tbsp almonds, roughly chopped
2 tbsp sunflower seeds
2 tbsp of pumpkin seeds
1 heaped tbsp coconut oil
2 tbsp maple syrup
Pinch salt
For the smoothie bowl:
200g frozen berries
1 banana, sliced and frozen
100ml apple juice, not from concentrate
1 tbsp chia seeds
Fresh raspberries & blueberries, to serve
Edible flowers, to serve
For the granola:
50g jumbo oats
2 tbsp hazelnuts, roughly chopped
2 tbsp almonds, roughly chopped
2 tbsp sunflower seeds
2 tbsp of pumpkin seeds
1 heaped tbsp coconut oil
2 tbsp maple syrup
Pinch salt
High speed blender
Small pan
Mixing bowl
Large baking tray
